Kangra Mitha कांगड़ा मीठा

• In a pan, heat the ghee. Peel the cardamoms and add the seeds to the ghee then add the grated carrot.
• Cook on low heat, stirring occasionally.
• In a separate pan, make syrup with the jaggery and water. Cook till the syrup is slightly thickened.
• Once the carrots have softened a little, add the sugar syrup and bring to a boil. Cook till the carrots are soft and mushy but syrupy.
• Garnish with roasted almond, cashews, melon seeds, raisins and saffron.
  Mitha is eaten with rice or puturoos.

Note: Mitha can be made with grated carrots, grated or finely cubed potatoes, cooked rice or boondi.